CONCIA DI ZUCCHINE

A serving of Concia di Zucchine, a traditional recipe at summer’s end in Jewish Rome. Photo by Popo le Chien.

RECIPE: Concia di Zucchini (Fried, Marinated Zucchini)
Adapted from Joyce Goldstein at foodnetwork.com and “Tasting Rome” by Katie Parla and Kristina Gill (Clarkson Potter, 2016). Serves 4-6

Ingredients
4-6 zucchini, depending on size to make 6 cups partially peeled and sliced
3 cloves garlic, minced
2 tablespoons mint leaves, finely chopped
2 tablespoons basil leaves, finely chopped
2 tablespoons flat-leaf parsley leaves, finely chopped
6 tablespoons olive oil
1/2 cup mix of white wine, apple cider and rice vinegar, 1/3 each
Kosher or sea salt

Directions
Slice the zucchini either into rounds or lengthwise into long strips, either 1/4-inch thick. Mix the garlic and green herbs in a small bowl and set aside. Heat the olive oil in a large non-stick skillet over medium-high heat.

Fry the strips or rounds of zucchini until lightly browned (or slightly darker if you wish) on both sides, 4-5 minutes. As they brown, lay the zucchini on paper towels, opened brown bags or clean cardboard to drain, flipping them again so that both sides drain of excess oil.

Layer the zucchini, in layers, crisscrossing, in a shallow glass or non-reactive serving dish and in between each layer sprinkle a small handful of the green herbs and garlic and sprinkle generously with the vinegar mix and salt. End with a final layer of the herbs, garlic salt and vinegar.

Cover the serving dish with plastic wrap and let the zucchini marinate overnight. Allow to come to room temperature to serve, as a side dish or as the insides to a sandwich made with crusty ciabatta or other bread.